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Suedyso Suedyso
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3 years ago
What special considerations need to be weighed regarding the menu when catering off site?

▸ Unless food can be produced off-site, the quality of food will be lowered with the passing of time

▸ Food that tends to draw pests should be avoided when serving in outdoor settings

▸ Guests should be able to order whatever they want; caterers must be responsive to needs to remain competitive

▸ Only simple "picnic" items should be offered; proper presentation is the key to acceptability and "wow" factor
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
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Mtoney9Mtoney9
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3 years ago
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Suedyso Author
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3 years ago
This site is awesome
hpascoe
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Smart ... Thanks!
lierac00
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2 hours ago
Correct Slight Smile TY
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